gluten & sugar free chocolate zucchini muffins
I'm on a bit of a gluten-free kick. My body is loving me for it too. No more of the upset tummy from indulging in one too many baked goods. Can't eat too many of these either, but only because they're super filling. They're big, moist, yummy and great for a mid-morning snack. Plus, they turn out perfect every time so that's a good thing too.
These were born from my love of chocolate and the big beautiful zucchinis growing in the garden now (or in this case, our friend's garden). I sweetened these with xylitol but you could use maple syrup or brown sugar. 1/2 cup yields a semi-sweet muffin. Use 3/4 cup if you like more sweetness.
Yield: 12 muffins
11/2 cup shredded zucchini (packed loose)
1/2 cup xylitol
1/2 cup yogurt
3 Tbsp olive oil
1/2 cup milk
2 cups gluten free flour (I used Cloud 9 & Bob's on separate batches and had equal success)
2 tsp baking powder
1 tsp baking soda
1/3 cup cocoa powder
3 Tbsp cocoa nibs (optional but adds texture)
1. Mix zucchini, eggs, olive oil, milk or water, yogurt and xylitol in a large bowl.
2. Mix flour, cocoa powder, baking powder, soda in a small bowl.
3. Add dry to wet ingredients and mix well. Add nibs if using. Mixture should resemble thick pancake batter.
4. Fill prepared muffin tins with mixture (they will be really full)
5. Bake at 350 for 25 minutes (until pushing slightly on tops yields some resistance).
Allow to cool before eating.